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Grilled Potato Slices with Salt and Vinegar

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    Simmering potatoes in vinegar imparts a pleasant tang reminiscent of salt-and-vinegar potato chips. Grilling, a healthier technique than frying, gives the potatoes a nice charred flavor.
    Martha Stewart Living, June 2009
    • Prep Time 5 minutes
    • Total Time 50 minutes
    • Yield Serves 4
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    Ingredients

    • 1 pound potatoes, preferably fingerling, cut lengthwise into 1/4-inch-thick slices
    • 2 cups white vinegar
    • 2 tablespoons extra-virgin olive oil
    • 1 1/2 teaspoons coarse salt, plus more for sprinkling
    • 1/4 teaspoon freshly ground pepper

    Directions

    1. Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.
    2. Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.

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